2 c. warm water
2 pkgs. dry yeast
2 eggs, slightly beaten
3/4 c. Wesson oil
3/4 c. sugar
6 1/2 c. unsifted flour
1 1/2 tsp. salt

Sprinkle yeast over water in large bowl and set aside.

When yeast is dissolved, add eggs and oil and stir well. Add dry ingredients, all at once. Stir until all is wet. Cover bowl and refrigerate. Let set at least 4 hours before making out rolls. Can be refrigerated for up to 8 days.